Ingredients
1 small green cabbage
1 small red cabbage
1 large cucumber (julienned or diced)
1 small red onion (thinly sliced)
2 tbsp olive oil
1 tbsp lemon juice (freshly squeezed)
1 cup plain Greek yogurt
1 tbsp fresh dill (chopped)
2 cloves garlic (minced)
1 tsp salt (divided)
1/2 tsp black pepper (divided)
2 boneless, skinless chicken breasts (about 12 oz total)
Juice of 1/2 lemon (for additional dressing)
Instructions
Shred the green and red cabbages using a mandoline or knife
In a large bowl, combine shredded cabbages, sliced red onion, and julienned cucumber
Toss with 2 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp salt
Pat chicken breasts dry and season with 1/4 tsp salt and 1/4 tsp black pepper
Heat grill to medium-high heat and cook chicken for 6-8 minutes per side until golden and fully cooked
In a small bowl, mix Greek yogurt, chopped dill, 2 minced garlic cloves, remaining 1/4 tsp salt, 1/4 tsp black pepper, and juice of 1/2 lemon
Toss grilled chicken (once cooled slightly) into dressed cabbage slaw
Garnish with additional dill and serve with extra lemon wedges if desired
Notes
Marinate chicken in olive oil, lemon juice, and garlic for 30 minutes for extra flavor
Add diced bell peppers or cherry tomatoes for a burst of color and sweetness
Yogurt sauce can be made up to 24 hours in advance
For a vegan option, substitute chicken with grilled tofu or tempeh and use non-dairy yogurt
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Basics
- Method: Grilling & Tossing
- Cuisine: Mediterranean
- Diet: Balanced
Nutrition
- Serving Size: 1 large salad serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g